METHOD
Mix shallots with lemon
juice in a stainless steel bowl. Slowly drizzle in avocado oil while constantly
whisking. Add salt and pepper. Set dressing aside.
Peel, clean, and rinse
shrimp. Pat dry. Toss the shrimp in a bowl with one tablespoon of the
vinaigrette, salt, pepper and paprika.
Heat skillet to very
hot. Add 1 1/2 tablespoons avocado oil. Sauté shrimp in oil until
just browned on each side.
Set aside two spoonfuls
of vinaigrette. Toss larger amount with arugula. Place half of the arugula
in the center of two plates, forming a round mound. Place four shrimp
around each mound. Drizzle reserved vinaigrette over each shrimp.
Serves: 2
recipe from www.inmamaskitchen.com
Contributor: Mark
Vogel
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Tips:
Avocado oil can be found in gourmet
food stores such as Whole Foods or on the Internet. It is a monosaturated
fat, (like olive oil), and rich in vitamins A, D, E, lecithin and potassium.
Make an effort to find it. It makes a very tasty dressing. If not, substitute
olive oil.
To drizzle in the oil with one hand and whisk with the other, wrap a wet
dishtowel around the bowl. It will hold it in place while both your hands
are busy.Always heat your skillet first before
adding the oil.
Shrimp are identified by the number
of them in a pound. Thus, 15/lb shrimp means there are 15 to a pound.
The lower the number the larger the shrimp but you can use any size for
this recipe.
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